Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.

Aw, thanks Guys, few issues to iron out but stainless should be on the menu soon, mmm tasty stainless
Don't know about the camera thing, just my usual. There is a load more Nickel in 304L than the 15n20 in my carbon damascus so it does really shine when it catches the light. Hard to capture with a camera with the polished look. Comes over less contrasty through the lens in natural light.

On a dateless Valentine's day, I spent some time examining at your Damascus Works over 2 monitors for comparisons and detailed examination

Tragically, the 1st picture is attracting me to the possible patina on the rustable areas. It does look mean and viscous ! sort of the no nonsense look. The last pic, I see the yellowish/ brown patina. It would really be interesting to see how the patina develops. I noticed that on the hiromoto stainless clad, the patina is always greyish ( light or dark gray) this is on 2 knives owned by people who are not aware abt patina.. just lazy to give it a thorough clean-up... Point i am making is that could be the steel used that it forms a greyish patina by default...

So any more pics on how the patina of your : bloodied" cutting chores wld be appreciated...

At the moment it is a deep blue on the core. I cut some steak with it. I like the blue and it stops it turning brown with onions. Makes it nice and stable. I'll get a pic tomorrow and you can decide if you want it with blue patina or shiny. It is blue paper steel as well, so a blue core seems quite apt.